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–+ servings
Recipe

Easy Plantain Curry

5 from 1 vote
Author: Thomas Pagot
This plantain curry features pan-fried plantains simmered in a velvety-smooth red curry sauce. It's infused with rich coconut milk, garlic, ginger, and red curry paste for a balance of sweet, savory, spicy, and zesty flavors!
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes
Servings 2 servings

Ingredients
 

  • 1 tbsp oil
  • 1 shallots minced
  • 2 cloves of garlic
  • 1 tbsp finely chopped ginger
  • 3 tbsp red curry paste
  • 6 cremini mushrooms sliced
  • 1 13.5-ounce can full-fat coconut milk
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tbsp vegan fish sauce or soy sauce
  • 1 small pak choy cleaned
  • 1 tbsp lime juice
  • 2 tsp lime zest (from one lime)
  • fresh cilantro to garnish

Plantains

  • 2 tbsp oil
  • 2 medium plantains

Instructions
 

  • Sauté the aromatics. Heat the oil in a deep pot or Dutch oven over medium heat. Once hot, add the shallot, garlic, and ginger, and sauté for 2-3 minutes.
  • Add the curry paste. Next, add the red curry paste and sauté for another 2 minutes, stirring regularly to combine the paste with the aromatics.
  • Sauté the mushrooms. Add the sliced mushrooms and cook for another 3-4 minutes, stirring regularly.
  • Pour in the coconut milk and seasonings. Pour the full-fat coconut milk and water into the pot. Add the sugar and vegan fish sauce (or soy sauce).
  • Let simmer. Bring to a boil and lower the heat to a simmer. Let simmer uncovered for about 10 minutes. In the meantime, fry the plantains.
  • Fry the plantains. Peel the plantains and slice each into 4-5 slices of about 1 ⅓ inch (3.5 cm) thick. Heat two tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the sliced plantains and pan-fry on each side for 2-3 minutes or until golden brown. Remove from the skillet and transfer the plantains to a small plate. Set aside.
  • Add your greens. If using bok choy, cut off the root end. Clean the leaves well under cold water to remove any possible dirt. Pat them dry and add them to the curry. Simmer for 3-4 more minutes.
  • Add the plantains. Finally, add the fried plantains to the curry and simmer for another 5 minutes. Before serving, incorporate one tablespoon of lime juice, the lime zest, and a handful of chopped cilantro.
  • You can store this curry for up to 4 days in the refrigerator.

Notes

Use ripe plantains.

Please do not try to use unripe plantains. You would end up with bland and hard-to-chew pieces. Your plantains must absolutely be ripe and tender.

Adjust the spiciness.

Tone down the heat by removing one tablespoon of red curry paste. Remember that curry paste contains salt, so you may have to adjust slightly the saltiness of your curry.

Regarding the number of servings.

This recipe serves 2 large portions or 3 if you are serving it with a generous bed of rice, for example.